When I brew I try to get my calcium up to 100ppm and a 3:1 ratio of sulfate to chloride. Those are the numbers I shoot for, but I ALWAYS try to keep the mash ph around the 5.2-5.3 range. This might call for a little phosphoric acid, depending on the malts used.

What does your grain bill look like? Already knowing your water profile (distilled) it is very easy to recommend salt additions depending on the grain bill you will be using.

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Michael P MitchemBeer and Ale Research Foundation (B.A.R.F.)AHA Member since 2011

Personally, I shoot for about 150ppm Sulfate and about 75ppm Chloride in my IPA's. The caveat here is that I'm not a big fan of crystal malt in my IPA, and I generally stick to some combo of 2-row, Munich and Victory for my grain bill. I think if I was inclined to use more Crystal malt, I would be tempted to shoot for a higher Sulfate level and lower Chloride to help dry things out a bit.

I tend to shoot for the higher range of mash pH for IPA's (5.4-5.5). I don't know if that's enough to make a difference in the finished beer, but lower pH's can supposedly diminish hop presence so that's just a bit of insurance for me.

I'm making a Rye IPA... so 12-lbs 2-row; 3-lbs Rye; and .5lbs 40L Crystal. I was thinking about using some spring water (Arrowhead) for a five-gallon mash and adding 12 grams of gypsum. Then I was thinking about adding .1 grams of gypsum in five gallons of distilled water for the sparge. I just don't know the total alkalinity of the Arrowhead water. I used the Brun'water calculations for what I thought was right... minus the total alkalinity number. I'm a newb with the water chemistry and would appreciate some expert opinions. Thanks.

I'm making a Rye IPA... so 12-lbs 2-row; 3-lbs Rye; and .5lbs 40L Crystal. I was thinking about using some spring water (Arrowhead) for a five-gallon mash and adding 12 grams of gypsum. Then I was thinking about adding .1 grams of gypsum in five gallons of distilled water for the sparge. I just don't know the total alkalinity of the Arrowhead water. I used the Brun'water calculations for what I thought was right... minus the total alkalinity number. I'm a newb with the water chemistry and would appreciate some expert opinions. Thanks.

Big differences in minerals found in spring water is a big reason why I prefer distilled water. As of now it is the only option i have for getting consistent results. Maybe one day my local super market will get one of those awesome RO machines. Hear it tastes better.

If an RO dispenser is an option in your area, might be worth considering...

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Michael P MitchemBeer and Ale Research Foundation (B.A.R.F.)AHA Member since 2011

Actually I live in Seoul, South Korea and work on the military base here. I can get Arrowhead Spring Water in 2.5 gallon jugs. I can also get Sparkletts Purified Water (minerals added for taste) in the same type juggs. And I can get distilled water in one gallon jugs. I choose the Arrowhead generally... for no particular reason. The mineral listing for that water is:Ca = 24.1Chloride = 13.2Bicarbonate = 81.1Flouride = 0.1Mg = 3.6Potassium = 1.5Sodium = 11.1Sulfates = 3.8TDS = 129Ph = 6.33 - 8.2

Again, I plan on using the Arrowhead water (and 12 grams of gypsum) in the 5-gallon mash. I planned on adding .1 grams of gypsum to the 5-gallon distilled water sparge because that would get the ph down to 5.2... from what I can tell. The key thing I want to do is get 300ppm in Sulfates... love the hops in my IPAs. I think I did the Brun'water spreadsheet correctly, but was hoping someone had a "pat" answer that would save me from messing up.

Ca that gypsum adds reacts with phosphorus compounds in the mash, resulting in the production of H+ ions. The H+ ions are what drops the pH, by definition. Maybe Kai or Martin can say if gypsum in the sparge will help. I could get up off my rear, get the pH meter out and try it, but that is some work that I can avoid.

Thanks for your service. Never been to Korea, but some I used to work with were there often. Hear the food can be good, the local beer and strong drink, not so much.

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Jeff RankertAnn Arbor Brewers Guild, AHA Member, BJCP CertifiedHome-brewing, not just a hobby, it is a lifestyle!

Ca that gypsum adds reacts with phosphorus compounds in the mash, resulting in the production of H+ ions. The H+ ions are what drops the pH, by definition. Maybe Kai or Martin can say if gypsum in the sparge will help. I could get up off my rear, get the pH meter out and try it, but that is some work that I can avoid.

Thanks for your service. Never been to Korea, but some I used to work with were there often. Hear the food can be good, the local beer and strong drink, not so much.

Korean food is awesome. Korean mass market beer is like every other mass market beer. And Soju really isn't that bad, but it can be down right scary if you don't know what you are doing.

And if you want to lower the pH of your sparge water, I would recommend adding a bit of acid to the sparge water. I sometimes add a bit of lactic to my sparge water just to be sure.